In her Artist Talk,
Johanna Autin will introduce participants to her practice as a textile
and performance artist. Johanna spent the past summer working on a
multimedia art project at a sheep farm in France. She will engage the
audience through video, audio and samples of hand-made textiles and
natural dyes. This event is free and programmed as part of Montreal's
Journee de la Culture.

In the Farm Tour,
participants will be taken by bus to Ontario's countryside, where they will
have the rare opportunity to experience a modern dairy farm in full
swing. The bus to and from the farm will become a space for a
participatory performance led by Johanna Autin. Drawing from her
research on a French farm this past summer, Johanna's work will provoke
thought and discussion about the processes that enable our consumption
of everyday items like milk and wool. She will also discuss what she has
learned about the connections between these two industries. As always,
this will include some tasting too!

24 comments:

Last month, we were invited by le/the SensoriuM to embarked on a journey that would stimulate our senses. Once we entered the bus at the Concordia downtown campus, which had been transformed into an art capsule, the air filled with excitement as we were being immersed in a full body, sensory experience. This multimedia installation, designed by Johanna Autin intended to engage the viewer with a plethora of senses: sound, taste, smell and touch. As an interdisciplinary artist, originally from France, Autin is interested in discovering the source of materials that are used daily as a means of deepening the understanding of the ‘self’. She invites the audience to collaborate in a quest for self-identity through the discovery of one’s surroundings. After an hour and half of this full sensory immersion, we arrived at the a dairy farm. McCloud, the farmer, cordially gave us a tour of his farm and patiently answered every eager question posed by the audience. There was lingering curiosity and at times it was accompanied by slight contention concerning the maintenance of the animals.Even if at points, the questions seemed to suggest cynicism from the part of the audience, McCloud confidently addressed all concerns with ease. This demonstrated the farmer’s commitment to the farm and to a legacy that has extended over generations. Other times the conversation, between the farmer and the participants, manifested in a respectful exchange of knowledge. This established a beautiful exchange between the provider and the receiver. On the way back, after having experienced the stark smell and sweet flavors of the dairy farm every sense of my body was stimulated and I felt fully engaged with my whole being and and I reflected on how such an exchange will continue to spark conversation among individuals on the importance of understanding the source of that which we consume.

I find this a very difficult subject, as the question is a hard one: what food is fresh? Based on my culture, chicken meat is fresh when it is cut live right in front of you in the market. In Canada, the notion of fresh relies heavily on how clean and tidy it looks. There are many protocols and rules to follow and I wonder if they are actually good for consumers. I went to Glendike Farm as part of the event with Le Sensorium in Concordia. It was fascinating to see the source of the milk that we buy at the store. The farm does not do its own pasteurizing, it collects the milk for the companies to pick up, process and pasteurize then sell to us, the consumers. I was asking if i can buy the raw, freshly squeezed milk from the farmer, but sadly we can’t because the law forbids raw milk from being sold. Fortunately however, we all got to taste the milk given by the generous farmer.I got the chance to visit and see the cows who might have been the main provider of the milk I consume every day. Without them, we would probably have no milk or maybe some super scientist would invent some sort of artificial milk for us. I do try to constantly think about the source of the food I am about to ingest and partake of, but being there, smelling, seeing, and touching the cows, trying to understand the whole process and how they live their lives added another layer to my comprehension.

The farmer told me “I welcome everyone to come and visit us, but it’s not that easy since the idea of going to a farm is kind of gross in the mindset of most people when it is actually quite the contrary.” This makes me realize just how strained our daily connection with our food has become. We are so connected yet so far because our idea of a chicken is in the freezer section or beautifully wrapped in the fridge of a grocery store. That is the concept of “fresh” that has been created for us to believe. Looking around at the advertisements, I don’t see any ads that have the word “fresh” with some dirt or even some worms from the ground on the vegetables. They are all perfectly shaped, super clean, and uniform. But then at the end, is being clean really better than dirt? I once borrowed extra muffin tins from a friend and when I baked my muffins, the whole house smelled like soap. My friend also tends to take pride that she washes her hands constantly to the point where her skin would crack. I personally find dirt beautiful, I would rather eat off a plate that is a bit dirty than the super “clean” and soapy one. That might just be my point of view, but then I guess people sometimes also call me dirty or messy or lazy? I think at the end it is up to us but if we too ignorant to pull back the curtain and try to understand, then it is like talking to a rock.

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